How To Make Quark Cheese Recipes

HOW TO MAKE QUARK CHEESE

How to Make Quark Cheese image

Make and share this How to Make Quark Cheese recipe from Food.com.

Provided by Pinay0618

Categories Spreads

Time 13h5m

Yield 1 1/2 cups

Number Of Ingredients 3

Ingredients

1 quart cultured buttermilk (1% fat)
1/4 cup skim milk, as needed
kosher salt, to taste

Steps:

Set oven to 150°F Pour buttermilk into the baking dish and cover with tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
In the morning, remove the dish from the oven. Place a strainer in the sink or a large pot and line it with a kitchen towel or cheesecloth. Spoon or the contents of the baking dish into the strainer. Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes.
Put the drained curd into a clean bowl and refrigerate. Once chilled, add milk a little (a tablespoon or two) at a time until it is smooth and easy to spread. You want a texture similar to ricotta cheese. Add salt to taste.

Nutrition Facts : Calories 16.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.8, Sodium 24.2, Carbohydrate 2.3, Protein 1.6

QUARK (HOMEMADE CHEESE)

Quark (Homemade Cheese) image

I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.

Provided by Darin R. Molnar

Categories World Cuisine Recipes European German

Time 16h20m

Yield 4

Number Of Ingredients 2

Ingredients

2 cups milk
½ cup buttermilk

Steps:

Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.2 g, Cholesterol 11 mg, Fat 2.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 82.2 mg, Sugar 7.2 g

QUARK (SOUR FRESH CHEESE)

Quark (Sour Fresh Cheese) image

I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)

Provided by Luisa Weiss

Categories Cheese Buttermilk Breakfast snack

Yield Makes 2 to 2 2/3 cups/500 to 670g, depending on how long you drain it

Number Of Ingredients 1

Ingredients

8 1/2 cups/2L buttermilk

Steps:

Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid.
Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass.

QUARK CHEESE

Quark Cheese image

I have been unable to find Quark at our local supermarket so decide to look for a recipe on the internet. Voila, it was there on a blog by Peanut Butter Boy. Sounds easy enough and I can't wait to try it. Hopefully I'll be able to use it instead of Ricotta which it ridiculously expensive in NZ as it is imported from Australia. Have now made this recipe and can confirm that it was extremely easy to make and totally delicious. No more store bought cheeses for me.

Provided by Kiwi Kathy

Categories Easy

Time 10h2m

Yield 6 , 6 serving(s)

Number Of Ingredients 3

Ingredients

1 liter cultured buttermilk (1% fat)
1/4 cup skim milk, as needed
kosher salt, to taste

Steps:

Set oven to 150F (65 degrees C). Pour buttermilk into the baking dish and cover with a lid or tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen or cheese cloth. Spoon or pour the contents of the baking dish into the strainer. You'll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min seemed sufficient.
Place the contents into a bowl and refrigerate. Once chilled, add milk, 2Tbsp at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese.
Add salt to taste.
Makes 8oz or about 1 to 1-1/2 cups.

Nutrition Facts : Calories 4.2, Cholesterol 0.2, Sodium 6, Carbohydrate 0.6, Protein 0.4

EASY-MADE GERMAN QUARK

Easy-Made German Quark image

This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.

Provided by FrankW

Categories World Cuisine Recipes European German

Time 3h10m

Yield 28

Number Of Ingredients 2

Ingredients

½ gallon whole-milk buttermilk
1 cup heavy whipping cream

Steps:

Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
Cook in the preheated oven for 2 hours and 15 minutes.
Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 3.7 g, Cholesterol 19.4 mg, Fat 5.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 76.7 mg

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